Peruvian Chicken Stew

A recipe that my Peruvian fellows could find similar to the typical Seco but which in this form I do not dare to call like that any more. I have reinvented the dish, adapting it to what is available in this hemisphere–cilantro/coriander sold in grams and not in bunches!–and to my husband’s taste–for him cooked carrots and, especially, peas are a no-go!

6 boneless chicken thighs or breasts, cut in halves – skinless if you prefer
4 tablespoons olive oil
2 garlic cloves – minced
1 onion – finely chopped
2 tomatoes – peeled, chopped in cubes. Click here to see how to peel tomatoes (I prefer the boiling water method).
¼ cup hot chili peppers – finely chopped, the ones you prefer, I used this time ají amarillo peppers. Remove the seeds if you do not like it to be too hot!
½ cup peppers or carrots, finely chopped
½ cup choclos (Peruvian corn) or peas
½ cup fresh cilantro/coriander – finely chopped. You can certainly add more if you like it, or do without it as well. I know, cilantro/coriander is not everyone’s favorite …
½ cup beer
3 potatoes – cut into big pieces
sea salt
freshly ground black pepper

Season chicken with salt and pepper (both sides).

In a casserole pot heat oil over medium heat. Brown the chicken for 5 min on each side.